This is the last in my series of recipes from Taste of Home’s The New Appetizer that I cooked for Christmas Eve dinner. These were really yummy! Although I didn’t put sour cream and onions in them. I used the insides to make potato soup!
4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups (6 oz.) shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced
1. After potatoes have been baked and cooked, cut them in half lengthwise; scoop out pulp, leaving a 1/4 in. shell. Place potato skins on a baking sheet. Combine the oil, Parmesan cheese, salt, garlic powder, paprika, and pepper; brush over both sides of skins.
2. Bake at 475F for 7 min; turn. Bake until crisp, about 7 min longer. Sprinkle bacon and cheddar cheese inside skins. Bake for 2 min. or until cheese is melted. Top with sour cream and onions. 8 servings.